1. Prepare the ingredients, 60 grams of black rice cake flour, 35 grams of milk, 35 grams of vegetable oil, 40 grams of white sugar, and 3 eggs.
2. First, beat the egg whites and yolks of the 3 eggs into an egg-beating bowl without water and oil.
3. Take another pot, put the milk and vegetable oil together, beat them with a whisk to fully emulsify them.
4. Sift 60 grams of black rice cake flour into the emulsified milk.
5. Use a spatula to cut and mix the cake flour and milk evenly.
6. Put the egg yolk in again.
7. Stir it together until it becomes a particle-free paste, and let it sit for a while.
8. Next, beat the egg whites with a whisk until the egg whites are in the shape of a fish-eye bubble, and then add white sugar three times until the egg whites can be beaten to a short, upright sharp corner, which is often said to be hard foaming.
9. After the egg whites are beaten, first take 1/3 of the meringue and put it in the egg yolk paste and mix evenly.
10. Pour the mixed egg yolk paste back into the meringue basin.
11. Mix the remaining meringue and egg yolk paste together by cutting and mixing.
12. Then pour the mixed cake batter into a 6-inch hollow chiffon mold and shake out large bubbles.
13. Put it in the preheated oven, heat up and down, middle and lower, 150 degrees, bake for 30 minutes, then turn to 145 degrees and bake for about 15 minutes.
14. After baking, take it out of the oven and cool it upside down. If you don't use a hollow mold, place it on a cooling rack.
Tips:1. The egg white basin must be water-free and oil-free, otherwise it is easy to defoam. 2. It is recommended to use odorless vegetable oil. After mixing the milk and vegetable oil, be sure to beat it until fully emulsified. 3. The baking temperature and time should be adjusted according to your own oven. 4. After baking, it must be inverted, and must wait until it is completely cool before demoulding. 5. I use black rice cake flour, if not, I can use ordinary cake flour. 6. This quantity can be 6-inch hollow or 6-inch round mold.
